Step 1

Set Instant Pot to sauté

Step 2

Add olive oil, diced onion, sliced carrots, minced garlic, salt, pepper, basil, rosemary, and celery seed. Sauté for 5 minutes, then cancel the sauté setting.

Step 3

Add in diced potatoes and vegetable broth. Stir to combine.

Step 4

Place lid on Instant Pot, seal, and cook on high pressure for 8 minutes. After cooking, do a natural release for 10 minutes. Then, quick release.

Step 5

Use an immersion blender (or transfer cooled mixture to blender) and blend the potatoes with the milk, vinegar and nutritional yeast until desired consistency is met.

Step 6

Salt and pepper to taste. Serve hot.